Wholesome Goodness in Every Grain
OUR LATEST RECIPES
Delicious, family-approved recipes crafted by our in-house cookbook author, Abi. Made lighter, easier to digest, and packed with ancient nourishment.
Abiyam Millet Rava Kesari
“A traditional rava kesari made lighter with millets — gentle on the stomach, rich in flavour, and rooted in mindful eating.”
Ingredients
- 🌾 Abiyam Little Millet Rava (Samai) – 1 cup
- 🧈 Pure Cow Ghee – 2–3 tsp
- 🥜 Cashew nuts & Raisins – 10–12, chopped
- 💧 Water – 3½ to 4 cups
- 🍯 Raw Sugar or Jaggery – 1 cup
- 🥥 Fresh Coconut Milk – 1 cup
- 🌿 Cardamom powder – ¼ tsp
Method of Preparation
- 01. Roast: Heat ghee in a pan. Add millet rava and roast on low flame until a mild aroma rises. In the same pan, roast cashews and raisins until golden.
- 02. Cook: Bring 3½–4 cups of water to a boil. Slowly add roasted rava, stirring continuously to prevent lumps. Cook until soft.
- 03. Sweeten: Add sugar or jaggery; stir well until completely dissolved.
- 04. Finish: Add coconut milk, cardamom powder, and roasted nuts. Simmer for 1 minute.
- 05. Serve: Enjoy warm for the most comforting aroma and texture.
Abiyam Millet Rava Upma
“Fluffy, non-sticky morning upma with roasted mustard seeds, grated ginger, fresh curry leaves, and pre-roasted Barnyard Millet Rava.”
Ingredients
- 🌾 Abiyam Barnyard Millet Rava (Kuthiraivali) – 1 cup
- 💧 Water – 2 cups
- 🫒 Sesame Oil or Ghee – 1 tbsp
- 🌶️ Green Chili & Minced Ginger – 1 each
- 🌱 Mustard seeds & Urad dal – 1 tsp each
- 🍃 Fresh Curry leaves & Coriander – hand-torn
- 🧂 Rock Salt & Hing – to taste
Method of Preparation
- 01. Tempering: Heat oil in a kadai. Splutter mustard seeds, urad dal, ginger, green chilies, and curry leaves until aromatic.
- 02. Boil: Pour in 2 cups of water and salt. Bring to a rolling boil.
- 03. Stir In: Slowly drizzle in Abiyam Barnyard Millet Rava while stirring continuously to ensure zero lumps.
- 04. Steam: Cover with lid, turn heat to low, and cook for 6–7 minutes until water is absorbed.
- 05. Fluff: Turn off heat, rest for 2 minutes, fluff gently with a fork, and serve hot with coconut chutney.
Abiyam Millet Rava Idlis
“Steamed, pillowy soft, protein-rich breakfast idlis made effortlessly using Foxtail Millet Rava without overnight fermentation hassle.”
Ingredients
- 🌾 Abiyam Foxtail Millet Rava (Thinai) – 1 cup
- 🥛 Fresh Whisked Curd (Yogurt) – 1 cup
- 💧 Water – ½ cup (adjust for batter consistency)
- 🥕 Grated Carrot & Coriander – 2 tbsp
- 🌱 Mustard seeds & Chana dal – 1 tsp each
- ✨ Baking soda / Fruit salt – ½ tsp
- 🧂 Salt – to taste
Method of Preparation
- 01. Mix Batter: Combine Foxtail Millet Rava, whisked curd, salt, and water in a bowl. Rest for 10 minutes.
- 02. Temper: Splutter mustard seeds and chana dal in a little ghee. Stir into the rested batter along with carrots and coriander.
- 03. Aerate: Just before steaming, gently fold in baking soda until batter turns airy and frothy.
- 04. Steam: Grease idli plates, pour batter, and steam in an idli pot on medium heat for 10–12 minutes.
- 05. Demold: Let rest for 2 minutes, scoop out with a wet spoon, and serve warm with spicy tomato-onion chutney.